Directions:
- In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
- In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.41 Kcal (600 kJ) | ||
| Calories from fat | 92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Sodium | 314.61mg | 13% | |
| Potassium | 203.86mg | 4% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 2.74g | 5% | |
| Vitamin C | 22.1mg | 37% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 86.51 Kcal (362 kJ) | ||
| Calories from fat | 55.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 16% | |
|---|---|---|---|
| Sodium | 189.77mg | 13% | |
| Potassium | 122.97mg | 4% | |
| Total Carbs | 6.28g | 3% | |
| Sugars | 0.9g | 6% | |
| Dietary Fiber | 1.32g | 9% | |
| Protein | 1.65g | 5% | |
| Vitamin C | 13.3mg | 37% | |
| Iron | 0.3mg | 3% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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